Vegetarian Chili Recipe {Organization Tips #4}

I have always find meal times a trial.  The planning, prepping, cooking, consumption and cleaning just seem overwhelming at the end of the day.  One thing that has always saved me a trip through the drive-thru is my freezer.  I make larger amounts of items, divide them into single or family sized portions and pop them into the freezer.  Chili, meatballs, pasta sauce, and soup are all staples that live in my freezer.  This week the wind was howling, the rain pelting and I was hankering for some vegetarian chili. (a favourite that is not shared by Dave so it comes out when he is on business trips 😉

So as PD Day chaos reigns in my house with extra kids coming and going I am content knowing dinner (and 10 future dinners) is bubbling away in the slow cooker.

This is a wonderful, easy to prepare (once you get over the chopping – a food processor makes short work of that …. things might be a little more finely diced then usual but it takes a FRACTION of the time) it has a warming spicy taste to it that is great for those cold days coming up.

Honesty Moment 🙂

The recipe calls for carrots and celery to be peeled before dicing.  I did none of that and probably never will.  Bottom line – I tossed the onions, celery and carrots in the food processor and tada!  The less work the better.  I also realized in mid recipe that I had forgotten to get chickpeas at the grocery store and was not about to go back to the store.  It still tastes unbelievably yummy and tupperware containers have already made it to a neighbour’s house and a thank you to a mom who helps me out running the kids around.

Vegetarian Chili (slow cooker)

2 tbsp vegetable oil

3 large Portobello mushrooms, stemmed and cut into 1/2″ pieces  (left out of ours because mushrooms are persona non grata in this household)

2 onions, finely chopped

4 carrots, peeled and diced

4 stalks celery, peeled and diced

4 cloves garlic, minced

1 jalapeno pepper, seeded and finely chopped

2 tbsp chili powder

1 can (540 ml) red kidney beans, drained, washed

1 tbsp dried oregano

1 tbsp cumin seeds

2 tsp salt

1/4 tsp pepper

1 can (796 ml) tomatoes with juice

3 cups vegetable stock

1 can (540 ml) white kidney beans, drained and washed

1 can (540 ml) chickpeas, drained and washed

1 cup bulger

 

In skillet, heat oil over med-high heat.  Add mushrooms and cook stirring until they begin to lose their juice.  Using a slotted soon, transfer to a slow cooker.

Reduce heat to medium.  Add onions, carrots, and celery to pan and cook, stirring until softened.  Add garlic, jalapeno pepper, chili powder, oregano, cumin, salt and pepper and cook, stirring for one minute.  Add tomatoes, stirring to break up pieces.  Bring to boil.

Pour mixture over mushrooms.  Add vegetable stock, beans and chickpeas.  Stir to combine.

Cover and cook on LOW 8-10 hours or HIGH for 4-5 hours until mixture is hot and bubbling.  Stir in bulgur.  Cover and cook until bulgur absorbs liquid and is tender, about 30 minutes.